Breaded Chicken Cutlets

Ingredients

Instructions

  • 3 large eggs
  • coarse salt
  • 1/3 cup flour
  • 3 1/2 cups fresh breadcrumbs
  • 1 cup canola oil
  • 8 thin chicken cutlets (about 1 1/2 lbs)
  • lemon wedges, for serving (optional)
In a shallow dish, whisk eggs with 1/4 teaspoon salt; let stand 5 minutes. In another shallow dish, season flour with 1/4 teaspoon salt. In a third shallow dish, season breadcrumbs with 1 teaspoon salt.

In a large cast iron skillet or other heavy deep skillet, heat oil over medium. Pat chicken dry with paper towels. Coat in flour, shaking off excess, then dip in egg (letting excess drip off). Dredge in breadcrumbs, turning twice and patting to adhere.

Increase heat to medium-high. Working in batches, add chicken to skillet: cook, gently shaking skillet occasionally, until chicken is browned, about 4 minutes. Turn with tongs; cook until browned and opaque throughout, 2 -3 minutes more (if browning too quickly, lower heat). Between batches, skim off brown crumbs from oil with slotted spoon. Drain chicken on paper towels; season with salt.

Chicken And Artichoke Casserole

Ingredients

Instructions

  • 1/2 c. chopped green pepper
  • 2 tbls. butter
  • 1/2 c. half and half
  • 4 c. cooked cubed chicken
  • 1/2 lb. bacon, cooked crisply and crumbled
  • 12 oz. (3 cups) shredded mozzarella cheese
  • 1 1/3 c. cooked wild rice
  • 1/3 c. chopped green onion
  • 2 cans cream of chicken soup
  • 1/2 c. dry sherry
  • 2 – 14 oz. cans artichoke hearts, drained and quartered
  • 2 c. julienne-sliced carrots, (1 1/2 inches long) blanched
  • 1 1/3 c. cooked white rice
  • 1/3 c. parmesan cheese
Heat oven to 350. Generously grease 9 x 13 casserole. In a large skillet, cook and stir green pepper and onions in butter. Add soup, half and half and sherry; mix well. In a large bowl, combine soup mixture, chicken, artichokes, bacon, carrots and mozzarella cheese. Spread white and wild rice evenly over bottom of the baking dish. Spoon chicken mixture over rice; spread evenly. Top with parmesan. Cover with foil. Bake covered at 350 for 40 minutes. Uncover and bake an additional 15 to 20 minutes or until casserole is thoroughly heated. 10 to 12 servings.

Chicken And Dumpling

Ingredients

Instructions

Chicken

  • 1 whole chicken, cut up
  • 6 chicken thighs
  • 2 stalks celery
  • 2 slices onion
  • 4 cups chicken broth
  • 1 bay leaf
  • Flour
  • salt and pepper
  • Jiffy Baking Mix
Bring all to a boil. Simmer 25 minutes. Remove chicken; set aside and let cool. Discard celery, onion, and bay leaf. Debone chicken, cut into bite size pieces, and refrigerate. This can be done earlier in the day.

Rewarm stock, reserving 1 cup to make gravy. Follow Jiffy Mix box instructions for 1 1/2 batches of dumplings. Add dumplings and cook for 25 minutes. Remove dumplings to serving bowl. Combine cooled broth and flour to make gravy. Season to taste. Add cooked chicken pieces to warm. Serves 6.


Chicken And Rice

Ingredients

Instructions

  • 2 tbls. olive oil
  • 3 cloves garlic, mashed
  • 1/2 medium green pepper, minced
  • 4 c. chicken broth or stock
  • 1 bay leaf
  • 1 chicken, cut in pieces
  • 1 yellow onion, minced
  • 1/4 c. water
  • 2 c. Uncle Ben’s Converted rice
  • salt and pepper
In a deep stove-top casserole add oil and chicken. Brown the pieces well and then move to a platter. Leave the oil in the pan. Add to the pan the garlic, onion, and green pepper. Saute’ until the onion is clear and then de glaze the pan with 1/4 c. water. Return the chicken to the pot and add the remaining ingredients. Bring to a boil, cover and turn down to simmer. Cook for 25 minutes or until the rice is just tender.

Chicken Cashew

Ingredients

Instructions

  • 1 c. water
  • 1 tbls. cornstarch
  • 1 tsp. sesame oil
  • 2 tbls. soy sauce
  • 1/2 tsp. sugar
  • 4 tbls. oil
  • 1/4 lb. chicken breasts, cooked and cubed
  • 1 tsp. salt
  • 1 large onion, chopped
  • 1 c. diced celery
  • 1 can bamboo shoots, sliced
  • 1 can water chestnuts, sliced
  • 1/2 can mushrooms, drained
  • 4 oz. peas (optional)
  • 4 oz. cashews
  • chow mien noodles or rice
  • 1/4 tsp. ginger powder
To prepare cornstarch mixture, stir together 2 tbls. water, cornstarch, sesame oil, soy sauce and sugar. Heat 2 tbls. oil in wok or skillet. Place chicken, 1/2 tsp. salt and ginger powder in skillet and heat through; remove and set aside. Heat the remaining oil and salt in the skillet; add the onion, celery, bamboo shoots, water chestnuts and mushrooms. Saute’ for 3 minutes and add chicken and remaining water. Cook for 10 minutes and add cornstarch mixture and cook until mixture thickens. Add peas and cashews. Heat through and serve on chow mien noodles or rice.

Chicken Casserole Ii

Ingredients

Instructions

  • 1 can cream of mushroom soup
  • 4 – 6 cooked chicken breasts
  • 1 can cream of chicken soup
  • 1 can green beans, drained
  • 1 large can mushrooms, drained
  • 1 can sliced water chestnuts
  • 8 oz. grated cheddar cheese
  • French Fried Onion Rings
Mix all except onion rings. Bake at 350 for 30 minutes. Top with onion rings and bake 15 minutes.

Chicken Casserole With Asparagus

Ingredients

Instructions

  • 6 whole chicken breasts
  • 1/2 c. butter
  • 1 can Cream of mushroom soup
  • 1 – 5 1/2 oz. can evaporated milk
  • 1/2 tsp. Tabasco
  • 1/2 tsp. pepper
  • 2 cans green tipped asparagus
  • 1/2 lb. sharp cheddar, shredded
  • 1 medium onion, chopped
  • 2 – 8 oz. cans whole mushrooms
  • 1 can Cream of chiken soup
  • 1 tsp. accent
  • 1 tsp. salt
  • 2 tbls. pimento
  • 1/2 c. sliced almonds
  • 1/2 tsp. soy sauce
Boil chicken breasts in seasoned water until tender. Cool, de-bone, and tear into bite size pieces. Saute onion in butter, add remaining ingredients except chicken, asparagus and almonds. Simmer sauce until cheese melts. To assemble, place a layer of chicken in a 9 x 13 glass baking dish. Place a layer of asparagus atop the chicken, followed by a layer of the sauce. Repeat. Top with almonds. Bake at 350 until hot and bubbly, about 30-45 minutes. Don’t add liquid even if it looks dry. May be frozen or prepared ahead and refrigerated. Bake prior to serving. Serves 12-15.

Chicken Croissant Casserole

Ingredients

Instructions

  • 3 cups cooked chicken breast, diced
  • 2 cups chopped celery
  • 1 (8 oz) can sliced water chestnuts, chopped
  • 2 small cans sliced mushrooms, drained
  • 1 can cream of mushroom soup
  • 1/2 cup mayonnaise
  • 1/2 cup sour cream
  • Cooking spray
  • 1 (8 roll) can of refrigerated croissant roll dough ( such as Pillsbury's Cresents)
  • 2 Tbls. shredded Parmesan cheese
Preheat oven to 375. Put chicken, celery, water chestnuts, mushrooms, soup, mayo and sour cream in a large bowl and stir until well combined.

Put chicken mixture into a 9 x 13 baking dish that has been lightly coated with cooking spray and bake for 25 to 30 minutes or until celery is crisp-tender.

Remove casserole from oven. Unroll croissant dough into flat pieces and cover chicken mixture with the slices of dough. Using a pastry brush, lightly brush butter on the dough. Bake for 10 - 12 minutes or until croissant topping is turning golden brown. Remove casserole from oven and sprinkle on parmesan cheese. Bake for one to two more minutes. Let stand 5 minutes before serving.

Chicken Enchiladas

Ingredients

Instructions

Enchilladas

  • 1/2 c. chopped onion
  • 1 tbls. water
  • 4 oz. cream cheese
  • 1 tsp. ground cumin
  • 1/8 tsp. salt
  • 1/4 tsp. pepper
  • 4 c. chopped cooked chicken
  • 1/4 c. chopped pecans, toasted (optional)
  • 12 7-8 inch flour tortillas
  • 1/2 c. shredded sharp cheddar cheese
  • chopped parsley
  • shredded lettuce (optional)
  • chopped tomatoes (optional)

Sauce

  • 1 – 10 oz. can cream of chicken soup
  • 8 oz. sour cream
  • 1 c. milk
  • 3 tbls. chopped, pickled jalapeno peppers
In a small saucepan cook onion, covered, in a small amount of water over medium heat until tender; drain. In a medium mixing bowl, stir together cream cheese, cumin, salt and pepper. Stir in onion, chicken and pecans. Spray a 3 qt. Rectangle casserole with a non-stick coating. For each enchilada, spoon about 1/4 c. of the chicken mixture onto one tortilla; roll up. Place tortilla, seam side down, in the baking dish. Repeat with remaining filling and tortillas.

For sauce, in a medium mixing bowl, combine soup, sour cream, milk and peppers; pour mixture over enchiladas.

Bake, covered in a 350 oven about 40 minutes until heated through. Sprinkle enchiladas with shredded cheddar cheese. Bake enchiladas, uncovered for 4-5 minutes more or until cheese is melted. Sprinkle with parsley.

We like to serve with chopped tomatoes and shredded lettuce on top.

Chicken Marsala Florentine

Ingredients

Instructions

  • 4 boneless, skinless chicken halves
  • 1/4 cup flour
  • salt and pepper to taste
  • 1 tsp. oregano
  • 2 tbls. olive oil
  • 2 cloves garlic, minced
  • 3/4 cup butter
  • 3 cups sliced portobello mushrooms
  • 3/4 cup sun dried tomatoes, drained
  • 1/2 cup packed fresh spinach
  • 1 cup Marsala wine.
  • cornstarch
  • milk
 Place chicken between two pieces of wax paper and pound to 1/4 inch thick with a meat mallet. Dust chicken with flour, salt, pepper, and oregano.

In a skillet, fry the chicken in olive oil over medium heat. Cook until done, about 3 minutes per side, turning to cook evenly. Set aside and keep warm.

In the same pan, melt the butter over medium heat: add garlic, mushrooms, sun-dried tomatoes, and Marsala wine. Cook for approximately 10 minutes, stirring occasionally. Mix in spinach and cook for 2 minutes.

Mix a little cornstarch with a little milk. Add slowly to sauce until thick.

Chicken Noodle Casserole I

Ingredients

Instructions

  • 4 oz. cooked noodles
  • 2 c. diced cooked chicken
  • 1 can cream of chicken soup
  • 1 can cream of mushroom soup
  • 1 can sliced water chestnuts, drained
  • 1 c. mayo
  • 1 green pepper, finely chopped
  • 1 pkg. frozen cut asparagus, thawed, (optional)
  • 1 c. shredded cheddar cheese
  • 1 small can mushrooms
Mix all ingredients together except cheese and pour into a butter 9 x 13 casserole. Sprinkle with cheese and bake at 350 for 1 hour.

Chicken Parmesan

Ingredients

Instructions

  • 4-5 chicken breasts, boneless
  • 1/2 c. butter, melted
  • 1/2 c. parmesan
  • 1 1/2 c. bread crumbs, 5 slices
Dip chicken in butter and roll in cheese and bread crumbs until completely coated. Place in a greased 9 x 13 inch oven proof dish; cover with foil. Bake at 375 for 45 minutes. Uncover the last 15 minutes.

Chicken Piquant

Ingredients

Instructions

  • 1/4 c. flour
  • 1 tsp. salt
  • 1/4 tsp. paprika
  • 1/8 tsp. pepper
  • 3 lbs. chicken
  • 1/2 c. butter
  • 1/4 c. lemon juice
  • 1 tbls. instant minced onion
  • 1/2 tsp. thyme
Combine flour, salt, paprika and pepper. Dust chicken with flour mixture and brown lightly in 1/2 c. butter. Place in single layer shallow baking pan. To butter, add lemon juice, onion and thyme. Heat 1 minute. Spoon butter sauce over chicken. Bake at 350 for 45-60 minutes until tender. Baste frequently.

Chicken Satay

Ingredients

Instructions

  • 2 cloves garlic
  • 2 tbls. green onions, minced
  • 2 tsp. lemon zest, finely grated
  • 2 tbls. dry sherry
  • 1/2 tsp. ground white pepper
  • salt and pepper
  • 1” piece fresh ginger, peeled and sliced
  • 2 tbls. soy sauce
  • 1 tbls. sesame oil
  • Peanut oil
  • 8 chicken breasts
Combine garlic, ginger, green onions and zest in food processor and puree. Add soy sauce, sherry, sesame oil and pepper. Process until blended. Cut chicken into 2” cubes. Place in bowl and marinade and toss to coat evenly. Cover and marinate at room temperature for 30 minutes. Preheat grill. Soak bamboo skewers 30 minutes in water. Thread chicken cubes into skewers. Brush with peanut oil and sprinkle with salt and pepper. Place skewers on oiled grill and cook 2-3 minutes on each side.

Chicken Scampi

Ingredients

Instructions

  • 1/2 c. butter
  • 1/4 c. green onions, finely chopped
  • 2 lbs. chicken breasts, skinned, boned and cut into 1/2 inch pieces
  • 1 tomato, chopped
  • 1/4 c. olive oil
  • 1 tbls. minced garlic
  • juice of 1 lemon
  • 1 tsp. salt
  • 1/2 tsp. pepper
  • buttered noodles or cooked rice
In skillet, heat together butter and olive oil and saute’ green onions and garlic. Add lemon juice, chicken, salt, pepper and parsley. Continue cooking, stirring constantly for 5-8 minutes or until chicken is done. Add tomatoes and heat through. Serve over buttered or hot rice.

Creamed Chicken

Ingredients

Instructions

  • 2 c. cooked chicken, diced
  • 1/2 c. butter
  • 1 - 4 oz. can mushrooms, drained optional)
  • 1/4 c. flour
  • 1 c. milk
  • 1 c. chicken broth
  • 1/4 tsp. pepper
  • 1 tsp. salt
In a medium saucepan over medium heat, melt butter. Sprinkle with flour and stir until lump free. Cook, stirring constantly, two minutes. Slowly whisk in broth and milk. When fully heated and thickened, add salt and pepper. Cook, stirring for 5 minutes. Add chicken. Heat thoroughly. Pour over biscuits or noodles. Sprinkle with paprika or minced parsley.

Crunchy Chicken Rollup

Ingredients

Instructions

  • 8-10 chicken breasts
  • 1 pkg. good seasons Italian dressing
  • 1 c. melted butter
  • 1 pkg. Pepperidge Farm dressing
Combine butter and salad dressing. Pound each breast. Dip in butter and press into dressing. Coat well. Roll up and secure with a toothpick. Cover with foil. Bake at 350 for one hour. Uncover and bake for 20 minutes.

Cumberland Chicken

Ingredients

Instructions

  • 1/2 c. parmesan chicken
  • 2 c. seasoned bread crumbs
  • 3 tbls. sesame seeds
  • 1 c. red currant jelly
  • 1 can (6 oz.) frozen orange juice concentrate, thawed
  • 4 tbls. wine or sherry
  • 4 chicken breasts, split
  • 1/2 c. melted butter
  • 1 tsp. dry mustard
  • 1/8 tsp. ground ginger
  • 1/4 tsp. hot pepper sauce
Mix cheese, crumbs and seeds. Dip chicken pieces in butter then crumbs. Place in shallow pan. Drizzle remaining butter over chicken pieces. Bake at 350 for 30 to 40 minutes. Combine all sauce ingredients and simmer until smooth. Serve with chicken.

Curried Chicken And Rice

Ingredients

Instructions

  • 2 c. cooked chicken
  • 1 can mushroom soup
  • 1 tsp. curry
  • paprika
  • 2 c. cooked Uncle Ben’s long
  • grain and wild rice
  • 1/2 c. sour cream
  • 1 tbls. Worcestershire
  • slivered almonds
Mix all except almonds in buttered casserole. Sprinkle paprika on top and slivered almonds. Bake at 350 for 30 minutes. Can be made day ahead.

Enchiladas (green Or Red)

Ingredients

Instructions

  • 1 Rotisserie chicken, skinned and shredded
  • 1- 24 oz. can red or green enchillada sauce
  • 24 oz. shredded mexican cheese
  • 1 pkg. small white corn or flour tortillas
  • Shredded lettuce
  • Sour cream
Combine shredded chicken, 12 oz of enchillada sauce, and 12 oz cheese. Place 3 tbls. in tortilla, roll up and place in 9 x 13 casserole.

Pour remainder of sauce over torillas and sprinkle cheese over top Bake 350 for 15 minutes or until cheese is melted.

We prefer the green sauce and flour tortillas. The white corn tortillas have a little stronger taste.

We top ours with chredded lettuce and sour cream.

Gayle's Hot Chicken Salad

Ingredients

Instructions

  • 3 c. diced cooked chicken
  • 1 c. American cheese, cubed
  • Pimento, to taste
  • 1 1/2 c. mayo
  • 1 can water chestnuts, sliced
  • 2 c. diced celery
  • 1 small diced onion
  • green pepper, to taste
  • 1/2 c. slivered almonds
  • 2 c. crushed potato chips
Spray 9 x 13 pan with PAM. Place 1 c. of crushed potato chips on bottom. Mix all and pour into casserole. Top with remainder of potato chips. Bake at 425 for 20 minutes or until cheese melts. Serves 10 people.

Grilled Chicken Steaks

Ingredients

Instructions

Marinade

  • 2 tsp. Dijon mustard
  • 4 chicken breasts, skinned and boned
  • pepper
  • 1/3 c. butter
  • 2 tsp. lemon juice
  • 1/2 tsp. garlic salt
  • 1 tsp. dried tarragon
Spread mustard on both sides of chicken and sprinkle with pepper. Cover and refrigerate 2-4 hours. Melt butter and stir in lemon juice, garlic salt, and tarragon. Cook over low heat 5 minutes, stirring occasionally. Place chicken on grill. Baste with sauce. Grill 15-20 minutes or until done, turning and basting every 5 minutes.

Grilled Sesame Chicken

Ingredients

Instructions

  • 1/2 c. olive oil
  • 1/2 c. soy sauce
  • 1 tbls. dry mustard
  • 4 cloves garlic, crushed
  • 3 tbls. sesame seeds
  • 1/2 c. white wine
  • 1-2 tbls. freshly grated ginger
  • 1 tsp. pepper
  • 1/2 c. green onions, chopped
  • 2 whole chickens, quartered
Combine all marinade ingredients. Pour over chicken and marinate in the refrigerator for 4-8 hours. Remove chicken, reserving marinade. Grill over coals, until chicken is cooked, basting often with marinade.

Herbed Chicken Picatta

Ingredients

Instructions

  • 6 chicken breast halves, skinned and boned
  • 1/2 c. plus 2 tbls. butter, divided
  • 1/3 c. flour
  • 1/4 c. lemon juice
  • 1 1/2 tsp. poultry seasoning blend
  • 1 lemon, thinly sliced

Seasoning Blend

  • 1 1/2 tbls. sage
  • 1 1/2 tbls. dried marjoram
  • 1 1/2 tbls. onion
  • 2 1/4 tsp. rosemary leaves
  • 1 1/2 tbls. pepper
  • 2 1/4 tsp. garlic powder
Combine all seasonings, stirring well to make seasoning blend. Store in airtight container in cool, dry place.

Place each piece of chicken between 2 sheets of wax paper and flatten to 1/4 inch thickness using a meat mallet or rolling pin. Combine flour and seasoning blend; dredge chicken in flour mixture. Melt 1/4 c. butter in large skillet over medium heat. Add chicken and cook 3-4 minutes on each side or until golden brown. Add additional butter,1 tbls., at a time as needed. Remove chicken, and drain on paper towels. Place on serving platter; keep warm. Add lemon juice and lemon slices to pan drippings in skillet; cook until thoroughly heated. Pour lemon mixture over chicken and serve.

Johns Special Recipe

Ingredients

Instructions

  • 1 whole chicken breast (2 sides)
  • 1/2 green pepper, chopped
  • 2 c. minute rice, cooked
  • 1/2 onion, chopped
  • 6 tbls. butter
  • 1 tsp. curry
  • 8 oz. can sliced mushrooms drained
  • salt and pepper
Debone and skin breasts. Cut into 1” pieces. Saute’ onion, green pepper until just tender. Add chicken and mushrooms and saute’ until chicken is just cooked. Add rice and curry. Gently stir and simmer for 5 minutes. Salt and pepper to taste.

Kate's Chicken Tetrazzini

Ingredients

Instructions

Sauce

  • 1/4 c. butter
  • 1/4 c. flour
  • 1 1/2 tsp. salt
  • white pepper
  • 1 c. 1/2 and 1/2
  • 1 c. chicken broth
  • 2 tbls. dry sherry or white wine
  • 1 tbls. chives

Casserole

  • 8 oz. spaghetti, broken in half
  • 2 tbls. butter, softened
  • 2 tbls. Parmesan cheese
  • garlic salt
  • 1/2 lb. fresh sliced mushrooms or 2 - 4 oz cans
  • 2 tbls. butter
  • 1 tsp . lemon juice
  • 3 1/2 c. chicken or turkey, cooked, and cubed
  • 1/2 c. Parmesan cheese
  • Nutmeg, grated
Melt 1/4 c butter in large saucepan and stir in flour. Cook, stirring for 3 - 4 minutes. Stir in salt, pepper, cream, and broth. Cook, stirring constantly until thick. Cook one minute more. Stir in wine and chives. Remove from heat.

Toss the hot, cooked spaghetti with 2 tbls. butter, 2 tbls Parmesan cheese, and garlic salt.

Saute mushrooms with 2 tbls butter and sprinkle with lemon juice.

Toss spaghetti with sauce, chicken, and mushrooms. Pour into a 9 x 13 baking dish and top with 1/2 c parmesan cheese and nutmeg.

Bake 45 minutes at 350. If frozen, bake 1 1/4 hours.

Kay's Chicken Breasts

Ingredients

Instructions

  • 4 whole chicken breasts, boned, skinned and halved
  • 1/2 c. butter, melted
  • 2 1/2 c. fresh bread crumbs
  • 1/2 c. parmesan
  • 1/4 c. parsley flakes
  • salt and pepper
  • 1/4 – 1/2 c. white wine
Mix parmesan cheese, fresh bread crumbs and parsley. Roll chicken breasts in melted butter, then fresh bread crumbs. Roll chicken breasts up and place in baking dish. Salt and pepper. Pour remaining butter in chicken dish and bake at 350 for 30 minutes. Pour wine over and baste often for 15 minutes.

Lemon Chicken

Ingredients

Instructions

  • 6-8 chicken breasts, boned and skinned
  • 1 c. flour
  • 2 tsp. paprika
  • 1/2 c. oil
  • 1/3 c. brown sugar
  • 2 lemons, thinly sliced
  • parsley
  • 2 c. plus 2 tbls. fresh lemon juice, (9-10 lemons)
  • 1 1/2 tsp. salt
  • 1 tsp. pepper
  • 2 tbls. grated lemon peel
  • 1/4 c. chicken broth
In large zip-lock bag, combine chicken breasts and 2 c. lemon juice. Squeeze out air and seal. Refrigerate overnight, turning once.

Remove chicken and pat dry. Put flour, salt, paprika and pepper in a plastic bag. Shake until well mixed. Put chicken breasts in bag a few at a time, shake to coat evenly. In large skillet, heat oil and fry breasts, a few at a time, until well browned, about 10 minutes. Arrange chicken in a single layer in large baking dish. Sprinkle evenly with lemon peel and brown sugar. Mix chicken broth with 2 tbls. lemon juice and pour around chicken. Place a thin lemon slice on top of each breast and sprinkle with parsley. Bake at 350 for 20-30 minutes or until tender.

Lucy's Chicken Casserole

Ingredients

Instructions

  • 10 chicken breast halves
  • celery
  • onion
  • 8 oz. mushrooms
  • 2 tbls butter
  • 16 oz. sour cream
  • 2 cans cream of chicken soup
  • 2 tbls poppy seeds (optional)
  • salt and pepper
  • 1 tube Ritz crackers
  • 1/2 c. melted butter
  • 1-2 c. cheddar cheese, shredded
Cook chicken breasts with onion and celery in water. Drain. Cut up in large pieces and place in 9 x 13 casserole. Saute’ mushrooms in 2 tbls. butter. Mix sour cream, soup, poppy seeds, salt and pepper. Spread over chicken. Crush Ritz crackers and sprinkle on casserole. Drizzle 1/2 c. melted butter over top. Bake at 350 for 35 minutes. Add shredded cheese and bake for 5 more minutes. Let stand for 10 to 15 minutes before serving. Can freeze this casserole before baking.

Marinated Chicken Breasts

Ingredients

Instructions

  • 1/2 c. soy sauce
  • 1/2 c. pineapple juice
  • 1/4 c. salad oil
  • 1 tsp. dry mustard
  • 1 tbls. brown sugar, firmly packed
  • 1 tsp. ground ginger
  • 1 tsp. garlic salt
  • 1/2 tsp. pepper
  • 4-6 chicken breasts, skinned and boned
Combine ingredients except chicken. Pour over chicken. Marinate, refrigerate for several hours. Grill over coals.

Mom's Fried Chicken

Ingredients

Instructions

  • 1 stick butter
  • 1/2 cup bacon grease
  • 3/4 cups flour
  • 3 cups corn flakes, lightly crushed
  • One whole chicken, cut up
  • 2 eggs, beaten
  • salt and pepper
Wash chicken pieces and dry. Melt butter and bacon grease in an electric skillet set at 375. Preheat oven to 350. Combine flour and corn flakes. Dip chicken pieces in egg and then roll in crumbs, patting crumbs onto chicken. Place pieces in skillet. Salt and pepper chicken well.

Brown on one side. Turn. salt and pepper again. Turn. Salt and pepper again. Place brown chicken on baking sheet. Bake uncovered for one hour.

Add 1/2 cup flour to cooled drippings. Mix well. Cook for at least one minute. Gradually add 2 cups milk or 1 1/2 cups mik and 1/2 cup chicken broth. Scrape pan as stirring. Simmer and occasionally stir for at least 10 minutes. Salt and pepper well. Bring to a boil before serving .

Mrs Potter's Chicken

Ingredients

Instructions

  • 1 1/2 cup Ritz crackers, crushed
  • 3/4 cup freshly grated Parmesan
  • 1/4 tsp black pepper
  • 1/2 tsp salt
  • 4 (1 1/2 lbs total) boneless skinless chicken breasts halves
  • 4 Tbls. unsalted butter, melted
Heat oven to 425. spray a large rimmed baking sheet with cooking spray; set aside.

Combine crushed crackers, parmesan, salt, and pepper in a shallow dish; set aside.

Slice each chicken breast in half horizontally, so you have 8 pieces total. Pound each chicken piece between two sheets of plastic wrap until very thin, about 1/4 inch thick.

Coat chicken in butter, then dredge in cracker mixture, pressing crumbs firmly onto each peice. Lay chicken in a single layer on the prepared baking sheet. Sprinkle any excess coating over the top. Bake 12 minutes or until golden and cooked through.



Orange Chicken

Ingredients

Instructions

  • 1 chicken, cut up
  • 1 tsp. salt
  • 1/4 tsp. paprika
  • 1 1/2 c. pineapple juice
  • 1/3 c. flour
  • 1/4 tsp. poultry seasoning
  • 1 small pkg. orange jello
  • 1/2 tbls water
  • 1 tbls cornstarch
  • oil for frying
In a paper bag, combine flour, salt, poultry seasoning and paprika. Shake chicken in this and brown in oil. Put chicken in 9 x 13 pan and bake 30 minutes at 350. Dissolve jello in boiling pineapple juice and pour over chicken. Bake for 40 minutes until meat is golden and tender. Baste every 10-15 minutes. After basting the second time, drain off orange sauce. Put in small saucepan. Combine cornstarch and water. Add to orange sauce and cook to thicken. Pour over chicken and return chicken to oven for last 15 minutes.

Oven Fried Chicken

Ingredients

Instructions

  • 2 c. corn flakes
  • dash pepper
  • 1 chicken, cut up
  • 1/4 tsp. garlic salt
  • 1/2 c. melted butter
Crush corn flake crumbs and add garlic salt and pepper. Dip chicken in melted butter; roll crumbs in mixture. Place pieces, skin side up and not touching in greased jelly roll pan. Sprinkle with remaining butter and crumbs. Bake at 375 for 1 hour.

Penny's Chicken

Ingredients

Instructions

  • 2 c. minute rice, uncooked
  • 1 can cream of mushroom soup
  • 1 can cream of celery soup
  • 1 can cream of chicken soup
  • 10 oz. milk
  • 1 chicken, cut up
  • salt and pepper
  • 1/3 c. butter, melted
Grease 9 x 13 casserole. Mix rice with all soups and milk. Pour in casserole and layer chicken on top. Season with salt and pepper. Drizzle with melted butter. Bake at 325 for 1 1/2 hours uncovered.

Polynesian Chicken

Ingredients

Instructions

  • 1 chicken, cut up
  • 1/4 c. pineapple juice
  • 1/2 tsp. powdered ginger
  • 1/4 c. soy sauce
  • 1/3 c. brown sugar
  • 1/4 c. vegetable oil
Rinse chicken and pat dry. Mix remaining ingredients. Pour over chicken and marinate, turning occasionally, for 12 to 24 hours. Place chicken skin side down on an oiled grill set 4-6 inches from coals. Grill, turning once, until chicken is browned on both sides, about 15 minutes per side. Brush with sauce and continue to grill, turning and basting frequently with sauce until chicken is cooked through with no trace of pink near bone; about 15 minutes longer.

Puff Pastry Pot Pie

Ingredients

Instructions

  • 3 c. cubed cooked chicken
  • 4 – 8 oz. canned mushrooms
  • 1/2 c. flour
  • 1/2 tsp. thyme or to taste
  • 1 egg
  • 4 c. vegetables
  • 1/2 c. butter
  • 4 c. chicken broth
  • 2 sheets frozen puff pastry
Cut potatoes, carrots and celery the same size. Blanch vegetables. Make cream sauce by melting butter and adding flour over low heat. Slowly add chicken broth. Cook and stir until thickened. Add salt, pepper and thyme. You might need to add a little milk if too thick. Add chicken and vegetables to sauce and warm through.

Cut puff pastry in 8-10 rounds. Beat egg and one tbls. water. Brush with egg wash. Bake at 350 for 15 minutes. Split open and bake a few more minutes.

Place bottom of puff pastry on plate. Cover with chicken/vegetable sauce. Top with puff pastry.

Szechwan Chicken And Cashews

Ingredients

Instructions

  • 2 whole chicken breasts, boned, skinned and cut into 3/4 inch cubes
  • 2 tbls. soy sauce
  • 1 tbls. cornstarch
  • 2 tsp. sugar
  • 1 tsp. white vinegar
  • 1/4 c. vegetable oil
  • 1/2 tsp. crushed red pepper flakes
  • 3 green onions, sliced diagonally
  • 1 tbls. minced fresh ginger (short)
  • 1/2 c. unsalted cashews
  • cooked rice
  • 1 tbls. soy sauce
  • 1 tbls. rice wine or dry sherry
Marinate chicken in 1 tbls. soy sauce and rice wine for 30 minutes. Combine 2 tbls. soy sauce, cornstarch, sugar and vinegar and set aside. Heat oil in wok or skillet. Add red pepper to taste and cook until black. Add chicken and stir fry for 2 minutes. Remove chicken. Add green onion and ginger and stir fry for 1 minute. Return chicken to wok. Cook 2 minutes. Stirring constantly, add soy sauce mixture and any remaining chicken marinade. Add cashews. Serve over cooked rice.

Zesty Grilled Chicken

Ingredients

Instructions

  • Butter
  • 1 c. mayo
  • 1 1/2 c. Italian dressing
  • 2 tsp. Worcestershire
  • salt and pepper
  • salt
  • 1/4 tsp. Tabasco
  • 1/2 c. lemon juice
  • 1/4 c. soy sauce
  • Chicken halves
Mix well. Rub chicken halves with butter and salt. Place in baking dish and cook slowly in a 325 oven until tender; about 1 hour. Place chicken on grill over low fire. Baste often with sauce. Brown nicely approximately 20 minutes.